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September is National Food Safety Education Month®
STILLWATER, Okla. – In an effort to bring attention to the importance of food safety, the National Food Safety Program is once again sponsoring National Food Safety Education Month® during September.
This is the 13th year for hosting National Food Safety Education Month®, said Barbara Brown, Oklahoma State University Cooperative Extension Service food safety specialist. This year’s theme is “Viruses—They’re in Your Hands.”
“One of the National Food Safety Program’s goals for this event is to reinforce food safety education and training among restaurant and foodservice workers,” Brown said. “In addition, the program also focuses on educating the public to handle and prepare food properly at home, where food safety is equally important. This includes not only preparing food in the home, but how to handle restaurant leftovers and take-out meals as well.”
According to the Centers for Disease Control and Prevention, each year viruses make up more than half of foodborne illnesses. Norovirus and hepatitis A are the two most common viruses that cause foodborne illness. Both viruses are highly contagious and only a small amount is needed to make a person sick.
The viruses are spread when a contaminated person prepares food, those who eat that food can become ill. The most common symptoms are vomiting or diarrhea.
The Norovirus is found in feces or vomit of people who are sick with the virus. If those people don’t wash their hands before preparing food they contaminate work surfaces, food and equipment.
Hepatitis A virus is primarily found in the feces of people infected with the virus. It is transferred to food when infected people touch food or equipment with fingers contaminated with feces because they did not wash their hands after going to the bathroom.
Brown said proper handwashing is critical to preventing contamination and reducing the risk of diseases from hepatitis A and Norovirus.
“I recommend that people should wash their hands with soap and warm water for at least 20 seconds,” she said.
Another safety practice that can reduce the risk of spreading viruses is to minimize bare-hand contact with ready-to-eat foods such as deli meats, fresh produce, salads and ice by using gloves, tongs or other utensils.
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Oklahoma State University, U.S. Department of Agriculture, State and
Local Governments Cooperating: The Oklahoma Cooperative Extension Service
offers its programs to all eligible persons regardless of race, color, national
origin, religion, gender, age, disability, or status as a veteran, and is an
equal opportunity employer.
Trisha Gedon
Communications
Specialist
Agricultural
Communications Services
136 Agriculture
North
Oklahoma State
University
Stillwater, OK 74078
405-744-3625
(phone)
405-744-5739
(fax)
trisha.gedon@okstate.edu
